This polvorones recipe is one of my favorite Christmas treats! These Spanish cookies are wonderfully crumbly, with a surprising hint of lemon that makes them stand out.
This polvorones recipe is a must-try for anyone who loves traditional Spanish Christmas cookies. These crumbly polvorones cookies are wonderfully delicate and melt in your mouth. What makes them special is the amazing lemon flavor. They’re perfect for sharing with family and friends during the holidays or just enjoying yourself.
For more Spanish flavors, try these amazing Spanish Meatballs (Albondigas) or this Chicken and Chickpea Stew.
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What are polvorones?
Polvorones are among the best-known Spanish cookies, a type of mantecado (shortbread made with lard) flavored with ingredients like lemon, chocolate, and cinnamon. Unlike mantecados, polvorones include ground almonds and roasted flour, and traditionally, they’re made with lard. The name "polvorones" comes from "polvo" (powder), referring to their crumbly texture and powdered sugar coating.
These cookies come in various shapes and sizes - ball-like, flat, large, and often colorful. Polvorones originated in Andalusia, Spain, and are popular worldwide, from Mexico (where they’re called Mexican wedding cookies) to the Philippines and even parts of Texas.
Recipe ingredients
Flour, ground almonds, salt, cinnamon, sugar, lemon zest and juice, lard, and powdered sugar. These Austrian Vanillekipferl can also be made with ground almonds (or hazelnuts).
The lard can be replaced with shortening or butter for a pork-free, vegetarian version of the cookie. But I do recommend using good-quality, pure lard. And you can be sure that the polvorones will not taste like pork.
And if you have some lard left, try the Apricot Jam Cake or the Hungarian Beigli.
How to make polvorones cookies?
Step #1: Toast the flour in a large, non-stick pan until lightly colored, stirring often. Transfer to a plate and let cool.
Step #2: In a large bowl, mix the almonds, salt, cinnamon, and sugar. Add the flour, lemon zest, lemon juice, and softened lard. Mix well.
Step #3: Form walnut-sized balls and place them on the baking sheet (lined with parchment paper) or large plates. Refrigerate for about 30 minutes.
Step #4: Bake in the preheated oven for about 12 minutes. Sprinkle with powdered sugar and let cool.
Tip: Refrigeration will help the polvorones cookies hold their shape during baking.
Good to know!
It’s preferable to use a digital kitchen scale for baking (the Amazon affiliate link opens in a new tab). Using metric measurements ensures the best results.
Make ahead and store
The dough for this polvorones recipe can be made up to 3 days ahead. Keep it refrigerated in an airtight container.
Store the baked Spanish polvorones cookies in airtight containers at room temperature. They will be fine for about one week.
Freezing instructions
Freeze the dough without forming the balls first. Wrap well in plastic foil/cling film and place in a freezer container.
Freeze unbaked cookies: Place them on a baking sheet, freeze them until solid, then transfer them to freezer bags or containers. They can be frozen for up to 2 months. Bake from frozen and add a few minutes to the baking time.
Freeze the baked Spanish cookies: Let them cool completely, but don't sprinkle them with powdered sugar. Freeze them for up to 6 weeks and only sprinkle with sugar after thawing them.
Polvorones Recipe
Ingredients
- ⅔ cup all-purpose flour
- ⅓ cup + 1 tablespoon ground almonds
- pinch of fine sea salt
- 1 ½ teaspoons cinnamon
- ⅓ cup granulated sugar
- zest ½ lemon grated
- 2 tablespoons lemon juice freshly squeezed
- ¼ cup lard room temperature
- powdered sugar
Instructions
- Roast flour: Heat a pan on medium heat. Add the flour and roast it lightly, stirring very often, until slightly colored. Stir well, and don't let it burn. Immediately transfer to a large plate and let cool.⅔ cup all-purpose flour
- Dough: Mix the ground almonds, salt, cinnamon, and sugar in a bowl. Add the roasted flour, lemon zest, lemon juice, and lard. Mix well but don't overwork the dough.⅓ cup + 1 tablespoon ground almonds + pinch of fine sea salt + 1 ½ teaspoons cinnamon + ⅓ cup granulated sugar + flour + zest ½ lemon + 2 tablespoons lemon juice + ¼ cup lard
- Form walnut-sized balls from the dough and place them on a parchment-lined baking sheet or large plates. Refrigerate for 30 minutes.
- Bake polvorones: In the meantime, preheat the oven to 350°F/ 180°C and line the baking sheet with parchment paper. Bake the cookies for about 12 minutes.
- Sprinkle with powdered sugar and let cool.
Notes
- Measurements: A digital kitchen scale (the Amazon affiliate link opens in a new tab) will give you the most precise measure, ensuring the best bake possible.
- Make ahead: The dough can be made up to 3 days ahead. Keep it refrigerated in an airtight container. You can also freeze the formed unbaked balls. Place them on a tray, freeze until solid, then transfer to freezer bags or containers.
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